Sweet potato steaks

These sweet potato steaks are very easy to make and taste great topped with the protein rich broad bean puree and the yummy dressing.  The potato steaks can be made in advance and simply popped in the oven to heat through. I usually make a batch that will last a few days.

steaks & purée:

  • 2-3 organic sweet potatoes peeled and sliced into 'steaks'

  • A large handful of frozen broad beans (or peas)

  • 1 tbs fresh chopped dill

  • Juice of 1 lemon

  • 1 garlic clove crushed

  • Small handful of chopped coriander (optional)

  • 1 medium heat red chilli de-seeded and finely chopped

  • Olive oil

dressing:

  • 2 tbs olive oil

  • 1 ts maple syrup

  • 1/2 ts paprika

  • sprinkle of chilli powder

  • 1 crushed garlic clove

  • 8 walnuts

Ingredients (serves 2)

Method

Wash the potatoes and place in a pan of salted water and bring to the boil. Simmer gently for 12 minutes till soft but not falling apart. While they are cooking prep the purée. Place the broad beans, dill, lemon juice and zest, 1 tbs water, 1 tbs olive oil and the garlic in a blender and pulse till puréed but not completely smooth. Place in a bowl and season well with salt and pepper. Leave in the fridge. Once the potatoes are cooked, drain and blot with kitchen roll. Heat a griddle pan or frying pan with 1 tbs oil oil. Cook all the potatoe steaks for approximately 4 minutes on each side till nicely browned. Remove from the pan once cooked and drain on kitchen roll.

Using the same pan, heat till very hot. Add the walnuts and cook until slightly blackened, shaking the pan so they don't stick or burn. Make the dressing while they cook by placing all the dressing ingredients in a jar and shaking well. Once the walnuts are ready take the pan off the heat. Assemble the steak towers by placing the potato steaks on a plate, then a dollop of the broad bean purée, a few pices of walnut, a sprinkle of coriander and chopped chillis and drizzle with the dressing just before serving. I usually serve them with roasted red pepper strips and some gem lettuce. The dressing is great for roasting veg or salad too. The broad bean purée can be used in place of houmous as a dip or sandwich spread.